The name is inspired by a drink that mixologist Paul McGee learned about during family trips to Hawaii. He was too young to drink at the time, but still frequented the classic tiki joint Don the Beachcomber. Three Dots and A Dash is a drink that originated in the 1940s with rum, honey, allspice and Angostura bitters.
McGee's approach to tiki, when the bar opens in October, will be a hybrid of classic and new techniques. He told Time Out that they will shy away from shaking cocktails, like other craft cocktail joints, but instead will be using stick blenders, finely shaved ice and swizzles to stir things up.
He let slip a preview of one of the drinks on the menu. The Poipu Beach Boogie Board made with rye whiskey, Lemon Hart 151, maraschino liquor, demerara syrup, pineapple, guava, grenadine and lemon juice buzzed with shaved ice. It’s a flashback drink to McGee’s boogie boarding days in Hawaii.
435 North Clark St., River North
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